ATLANTA —Many operators don’t know what to do when disaster strikes because they rarely plan ahead for such an occurrence, giving consultants versed in the subject an opportunity to be of service. That was the viewpoint of Food Service Consultants Society International North American Conference speakers Ruby Puckett and L. Charnette Norton, registered dieticians and co-authors in conjunction with the American Dietetic Association of “Disaster and Emergency Preparedness in ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?